Kathy M

Will Kathy Morgan be leaving, too?

I am happy to say that I will be staying at 2941. I have enjoyed working with Chef Krinn for the past two years; I respect him and wish him the best of luck in his new place. I am also looking forward to working with Chef Bryan and our permanent Chef (sorry...I can not confirm or deny any rumors....). Opportunities like this do not come around often.

I hope to see a lot of you at 2941 in the coming months.

but I do not wish it thought that I am plonk-swilling, bar-bashing, anal-retentive cheapskate rube, who is unaware of the proper size of a proper wineglass.

Sorry. I wasn't trying to insult anyone - just pointing out one of the unfortunate drawbacks of proper wineglasses.

Our glass-pour is 6 ounces, but when we pour it into an 18 ounce wine glass people often ask for the "rest of their wine." I have no intention of changing our glassware, but at least once a night I understand why so many restaurants use tiny wine glasses....

And Pizzeria Uno!

And 2941!

Can anyone recommend a good Tokaji? If I'm going to try the expensive stuff, I want to make sure it's good.

Oremus is fabulous. I prefer it to the Royal Tokaji Wine Company; it's a little less sweet, but still has great concentration of flavors.

On the Tasting Menu at 2941:

Polenta Crusted Softshell Crab

cantelope, green papaya, long squash, and tamarind vinagrette

This is a great chance for someone who is passionate about wine, and wants to break into a growing field that offers very little opportunity for proper training. 2941 Restaurant has one of the region’s top sommeliers, a large and diverse wine list, and a fantastic clientèle.

This is a full-time sommelier position - not a management position that includes some sommelier duties. Responsibilities include:

• Setting up and breaking down the dining room for wine service.

• Daily stocking of wine deliveries and maintenance of wine cellars

• Assisting with monthly wine inventory

• Assisting guests with wine selections.

• Participating in tastings with wine sales reps

Level one (or higher) certification from the Court of Master Sommeliers a plus.

If interested, please email your resume to kathy.morgan@2941.com

I believe we tried the same wine last night, and while I thoroughly enjoyed my champagne, I have to say that the wine was the surprise hit and paired very well with our fish courses.

I'm sure it was the same wine, specifically Giacomo Conterno Barbera d'Alba 2004. I've always considered most Barberas to be amazing matches for most fish dishes, and I'm very glad you (both) enjoyed it. Please introduce yourself the next time you're at 2941, I would love to say hi!

When the 2002s arrive, will we change our minds again?

Most producers did not even make Brunello in 2002, as it was a famously difficult vintage in most of Italy. These people clearly do not understand their subject matter very well.

Sounds like a delicious dinner.....

Amarone and Zin could work, but you might find their high alcohol contents problematic (for the pairing, anyway...). Since you mentioned Syrah already, you may be happy with one from the Northern Rhone - they tend to be spicy, complex, somewhat fruity and, in many cases, they have some subtle chocolate undertones as well. In any case, French Syrahs are a little more versatile with food than Zins and Amarones, and may be a safer bet. Riesling will definitely work, if you want a white wine.

I just got this email from the Penn Quarter Neighborhood Association:

Posh Restaurant and Supper Club Opens Friday, October 27

with

Lorraine Bracco Launching Her Wine Company

(Lorraine Bracco plays Dr. Melfi on The Soprano’s)

Limited Dinner Reservations

202.393.0975

Hi Monica,

Zaytinya is also close, and they serve until midnight on weekends. Full Kee is open late, also - but they don't serve wine. I haven't been to PS7 yet, but I do know that the location is an easy walk from the convention center (I live in this neighborhood), and they serve until 10:30 on Saturdays.

Thank you, Bilrus, for suggesting 2941.

We do indeed have a great room that seats 10 people comfortably and, although I'm biased, I will say that everything you have heard about the food is true.

gizydorczyk - we would love to have you. Please give us a call asap, as we are booking up fast for the holidays...

Ristorante Tosca frequently serves fresh Portuguese sardines as a special. Typically, they are an entree - grilled and served with the daily duo of seasonal vegetables/starches - but if you ask, they will happily prepare an appetizer portion for you.

Good suggestions, except that Aglianico (even the unoaked regional versions) is too tannic for fish. When tannin and fish oil combine, they create a distinctive metalic taste that most people find unpleasant. Try a Barbera instead - particularly one with little or no oak. Barbera's unique combination of high-acidity and low tannins make it the ultimate red wine for fish.

Hi Neil -

Thanks for chiming in. As a wine journalist using this board to bounce some ideas off knowledgable wine/food lovers, let me reassure you and others that I have no intention of quoting anyone anywhere from this board without asking permission.

That said, I will echo your comments on the Chardonnay. It showed rather well (on my tasting sheet at least) at the recent Atlantic Seaboard competition. Here's my article on that, which grew out of my musings in this thread.

And I do want to talk to you about the Rkats ...!

Dennis Horton's restlessness with grape varieties and his experimentation are undoubtedly one of the major factors - if not the major factor - in the growth of the Virginia wine industry.

Having also been a judge (there were 20 of us) at the Atlantic Seaboard competition, I have to chime in on behalf of the Afton Vineyards 2004 Cab Franc - well made, balanced and seriously tasty. I have no idea what it costs, and it may be a moot point - I just found out that Afton's distributor does not deliver in this area. (Virginia wineries are no longer permitted to sell directly to restaurants and retailers)

So if your Virginia wine route ever takes you near Afton, it's worth stopping in.

Terrific store! Excellent selection and knowledgeable staff. I enjoyed shopping there for "The Everyday Sommelier," and will go back next time I venture out to the burbs for some Crisp and Juicy chicken.

They stopped the Post chat because of budget issues.

Rumor has it that wine writing in the WP Food section is going to be *completely* revamped. While I think an overhaul is long overdue, I've always considered Michael Franz' columns to be interesting and educational. I hope his departure is not an indication that they are moving away from interesting and educational.....